These oven baked eggs with spinach, feta cheese and bacon are made in muffin tins, making it the perfect brunch or breakfast recipe. This is partially inspired by Panera Bread's baked egg souffles.If you choose to use turkey bacon, you may have to slightly grease the muffin tin. You can also chop the bacon and put it into the filling, or switch it out for artichoke hearts for a vegetarian recipe.
3handfuls fresh baby spinachroughly chopped and stems removed
1bunch green onionssliced
1/4cupheavy cream or half & half
Salt and white pepper to taste
1/2-1cupcrumbled feta cheese
Instructions
Par-cook bacon at 425 for 10 minutes. Remove bacon from oven.
Preheat pan. Drizzle a bit of bacon grease into the pan. Saute green onion and spinach until wilted. Set aside and remove from heat.
Whisk up 12 eggs. Add 1/4 cup cream, a couple pinches of salt and some white pepper.
Line a 6-cup muffin tin with the bacon, covering the sides and bottom of each tin. If you choose to use turkey bacon, you may have to slightly grease the muffin tin. You can also chop the bacon and put it into the filling, or omit it all together for a vegetarian recipe.
Pour some scrambled egg on the bottom, top with a small bit of the spinach filling in each cup, and add more eggs, about 3/4 of the way up. Top with about 1-2 tablespoons of crumbled feta cheese.
Bake in oven at 425 for 10-15 minutes. Let rest 3-5 minutes, then remove with a rubber spatula. Enjoy!